kimly's
- an eclectic blog

Kenilworth Aquatic Gardens

June 15th, 2014 by kimly

Visited: June 15, 2014 – free

Visited for the first time. It’s about 1/2 between a friend and me and is pet friendly – friend has a dog. Land around the water lilies can be very wet – wear proper foot ware if photos are desired. Used a macro lens – very handy here in the wet.


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National Park Service Website

1550 Anacostia Avenue Northeast
Washington, DC 20019

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Random Beach Pictures

June 7th, 2014 by kimly

Memorial Day Week 2014

In and around Point of Woods Beach, Old Lyme, CT

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Rocky Neck State Park Trail

June 7th, 2014 by kimly

Visited: May 29, 2014

[ Official Website ] [ Hiking Trail Map ]

Took my 55-200mm lens for this outing knowing that I’d need it if to have any hope of getting shots in the tidal basin. I continue to find this lense overkill for anything but the most distant shots. Guess I need more practice.

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244 West Main Street
(Route 156)
East Lyme, CT

Exit 72 off I-95: Follow the turnpike connector south to Route 156. Turn left and take Route 156 east for 1/4 mile to the park. The park street address is 244 West Main Street (Route 156).

Fees:

fees

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Bagna Càuda

April 27th, 2014 by kimly

Literally translated as “warm bath,” bagna càuda has three favorite Mediterranean ingredients: garlic, olive oil, and anchovies.

I don’t remember what I was searching for when I stumbled across this recipe. But it sounded awesome so I bought my first can of anchovies and the rest is history. I made my first batch the weekend of March 29-30. Once it was finished I dunked some sourdough into it and quickly fell in love. The following week my parents and aunt and uncle dropped by for the night on their way to Nashville for the Women’s Final Four – bleed blue husky nation! We were roasting brussel sprouts and instead of olive oil and salt, we coated them in this sauce – it came out amazing. I also put a small dish on the island and the love spread quickly.

So when I arrived in Connecticut for Easter weekend, I whipped up a double batch (depicted below). I think I used more garlic than specified but with the differing sizes of cloves it really doesn’t make much difference. The limiting factor are the anchovies. The can had about 8 fillets so I doubled the butter (to 2 sticks) and olive oil (to 1 full cup). I didn’t rinse oil packed anchovies but did scrape out some of the stray bones. I also believe I used more lemon zest and juice than strictly called for. I zested 2 lemons and used all their juice. I also didn’t add any extra salt – the anchovies were salty enough for us. Your mileage may vary.

I used a small food processor to make the paste – used a knife the first time when I made only a single batch. If you don’t have good knife skills the food processor is definitely easier. I keep the extra in the frig in glass peanut butter jars or canning jars and use the microwave to reheat as needed (remove the lid first, please.)

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Blue Jacket Brewery

February 15th, 2014 by kimly

Blue Jacket Brewery

300 Tingey St SE, Washington, DC 20003 ‎

[on the corner of 4th and Tinget - 1 block south and 1 block east of the Navy Yard Metro exit]

February 7, 2014 – 4 adults

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Apple Butternut Squash Soup

February 1st, 2014 by kimly

2 pounds mashed butternut squash
4 large shallots – chopped
1 clove garlic – chopped
olive oil
2 large apples, peeled, cored, chopped
1 cup white wine
2 cups stock
bay leaf
sage
black pepper
salt

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Guacamole

February 1st, 2014 by kimly

1 ripe HASS Avacado
½ to 1 tomato, seeded and chopped
½ to 1 lime, juiced
½ to 1 small onion, minced (or shallot)
1 clove garlic, minced
kosher salt
cumin
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Biscotti

November 24th, 2013 by kimly

These pictures show a cranberry, dark chocolate, pistachio variety. This recipe is eminently adaptable.

½ cup (1 stick) unsalted butter, softened
¾ cup sugar
2 large eggs
1 tablespoon vanilla extract (coconut rum, triple sec, hazelnut liquor, etc)
2 cups unbleached all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 ounces good quality milk chocolate, coarsely chopped (I use the 3.5 oz non-filled Lindt bars or chopped Trader Joe’s Belgian)
1 cup chopped walnuts (or pecans, almonds, hazelnuts, macadamia, pistachios)

Add-ins: coconut, craisins, etc – about 1 cup

Preheat the oven to 325°F

  1. Line two baking sheets with parchment paper and set aside.
  2. (I use a stand mixer with a paddle attachment for everything but the chocolate, nuts and other add-ins – add the flour ½ cup at a time)
  3. Whisk the butter and sugar together until light and fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
  4. Mix in baking powder and salt. Mix in flour, ½ cup at a time. Blend well. Stir in the chocolate and walnuts.
  5. Divide the dough and transfer half to each baking sheet (each half should be about 15-18 oz.) Flour hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.
  6. Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Cool on sheet ~10 minutes before transferring to a cooling rack. Allow to cool completely.
  7. Lower oven temp to 250°F.
  8. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes on each side or until they are dry and nicely browned.
  9. Transfer the biscotti to cooling racks. Cool completely then store airtight or freeze.



HINTS:

  1. Use a chef’s knife [non-serrated] and make each slice in one motion. Don’t saw.
  2. The loaves need to be COMPLETELY cooled before slicing or else the slices break.
  3. Dough will be very sticky – flour hands as often as needed to form loaves.
  4. I use salted butter without issue but have never tried stick margarine.


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Sandies

November 24th, 2013 by kimly

From the Kitchen of Debbie Sandberg

1 C. butter or margarine
1/3 C. sugar
2t water
2t vanilla
2 C. flour
1 C. chopped nuts (walnuts or pecans) – fairly fine

preheat oven to 325°

Cream butter and sugar; add water and vanilla; mix well. Add flour and nuts. Chill dough at least 3-4 hours. Shape into fingers. Bake on ungreased cookie sheet in slow oven about 20 minutes. Cool.

Melt 6oz semi-sweet chocolate pieces with 1T Crisco. Dip end in melted chocolate then in chopped nuts, shots or coconut.

kimly’s notes:

  1. I use a stand mixer with a paddle attachment.
  2. Dough can be chilled overnight or a couple of days but wrap air tight if storing more than overnight.
  3. Shaping into fingers takes forever. I press into a wax paper lined cookie sheet, chill, then cut into sticks.
  4. I dip some in semi-sweet, some in milk, some in white (I tend to have all three melted during the holidays) and I omit the crisco. I also use a double boiler to melt chocolate (especially white) but microwaves can be used in a pinch.
  5. Shots may also be known as jimmies or sprinkles – color choice is yours.











Pics will be updated once the sticks are dipped.

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orange cranberry apple sauce

November 24th, 2013 by kimly

Zest and juice 2 oranges into a large bowl – I had also juiced 2 additional oranges I had zested previously for a different recipe – substitute a couple cups of OJ if fresh oranges aren’t available

I used this zester: to get the long strips of orange peal. I think a micro-plane grater would also work the zest would just be in much smaller pieces.

Peal, core and rough chop some apples (I used about 2 dozen small – this is not an exact science: want more end product, use more; need less, use less) dumping them into the orange juice to keep from going brown.

Put fruit mixture into a large stainless steal, heavy bottomed pot over medium heat.

Add 1 cup sugar (I used light brown, white or dark brown would also work)

and stir

I added a bag of fresh cranberries almost immediately – if you want more whole cranberries, wait until the apples have started to cook down before adding the berries.


Bring to a boil, mash apples to the degree you want smooth sauce.

Ladle into prepared jars. Process in a boiling hot water bath for 10 minutes. Cool.

 

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